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TX 809 
.M2 116 
Copy 1 ries, No. 12 



February 9, 1918 



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Gteacfjertf College pullettn 




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CORN CALORIES FOR CONSERVATION 

How Half of Each Day's Nourishment 
May Come from Corn 

Recipes and Menus for a Week 



By Day Monroe, Elizabeth Guilford 
and Anna Colman 

of the Department of Foods and Cookery, Teachers College 



Technical Education Bulletin, No. 37 



• Published by 

GDeacfjerg College, Columbia ^Hntoeraitp 

New York City 



War Emergency Bulletins 

No. 38. War Breads. Prepared by the Department of Foods and Cookery, 
School of Practical Arts, Teachers College. 5 cents. 

No. 37. Corn Calories for Conservation. Recipes and Menus for a Week. 
Day Monroe, Elizabeth Guilford, and Anna Colman, Department of 
Foods and Cookery, Teachers College. 25 cents. 

No. 36. Tested International Recipes. Professor May B. Van Arsdale, Day 
Monroe, and others. 20 pp. 20 cents. 

No. 35. Some Sugar-Saving Sweets for Every Day. Professor May B. Van 
Arsdale and Day Monroe, Teachers College. 20 pp. 20 cents. 

No. 34. Ninety Tested, Palatable and Economical Recipes for the House- 
wife. Professor May B. Van Arsdale, Teachers College. 28 pp. 30 
cents. 

No. 33. How to Plan Meals in Time of War, with Economical Menus and 
Directions for Marketing. Professor Mary Swartz Rose, Teachers 
College. 16 pp. 20 cents. 

No. 32. Lessons in Home Nursing. Professor Isabel M. Stewart, Teachers Col- 
lege. 12 pp. 15 cents. 

No. 31. Simple Lessons on the Physical Care of Children. Dr. Josephine 
Hemenway Kenyon. 20 cents. 

No. 30. Economical Diet and Cookery in Time of Emergency. Professors 
Rose and Winchell and Miss Shapleigh, Teachers College. 12 pp. 
15 cents. 

No. 3. The Feeding of Young Children. Professor Mary Swartz Rose, Teach- 
ers College. 12 pp. 10 cents. 

No. 4. Hints on Clothing. Professor Mary Schenck Woolman. 8 pp. 10 cents. 

No. 7. Determination of Linen and Cotton. Dr. Herzog. Translated by 
Ellen A. Beers, B.S. 24 ill., 2 color prints. 25 cents. 

No. 18. Canned Foods: Fruits and Vegetables. Florence R. Corbett, for- 
merly Instructor in Household Arts, Teachers College. 16 pp. 10 cents. 

No. 19. Physical and Chemical Tests for the Housewife. Sadie B. Vander- 
bilt, Instructor in Household Chemistry, Teachers College. 16 pp. 
10 cents. 

No. 22. Some Attempts to Standardize Oven Temperatures for Cookery 
Processes. Professor May B. Van Arsdale, Teachers College. 16 pp. 
10 cents. 

No. 23. Food for School Boys and Girls. Professor Mary Swartz Rose, Teach- 
ers College. 16 pp. 10 cents. 

No. 26. A Survey of Your Household Finances. Professor Benjamin R. 
Andrews, Teachers College. 16 pp. 10 cents. 

No. 27. Some Food Facts to Help the Housewife in Feeding the Family. 
Professor Mary Swartz Rose, Teachers College. 8 pp. 5 cents. 

Bureau of Publications 

Teachers College Columbia University 

New York City 



TEACHERS COLLEGE. BULLETIN 
Published fortnightly from September to May inclusive. Entered as second- 
class matter January 15, 1910, at the New York, N. Y., Post Office 
under act of July 16, 1894 

JUL -I 1918 
©CI.A501117 



-''v-t {> 






Corn Calories for Conservation 

How Half of Each Day's Nourishment 
May Come from Corn 

By DAY MONROE, ELIZABETH GUILFORD 
and ANNA COLMAN 

of the Department of Foods and Cookery, Teachers College 

Ever since last spring when it became apparent that food 
saving was to be a factor in the winning of the war, the problems 
arising from the food situation have been ever present and have 
most vitally engaged the attention of workers in experimental 
cookery. The substitution of other flours for wheat, the saving 
of meat and sugar, and the greater use of perishables mean 
a change in long familiar recipes and in the planning of meals. 
Consequently reliable data for the new kitchen procedure must 
be worked out in the experimental laboratory and furnished 
to the housewife, and she must be given definite suggestions 
regarding a greater variety of recipes and combinations for 
serving. 

Every housewife knows about using corn — but how many 
could plan meals for a week with corn furnishing one-half of the 
total calories needed? "Corn meals" when first mentioned bring 
a mental picture of corn meal and canned corn in an endless series, 
—and a week's dietary with these as a source of one-half the fuel 
would be monotonous to even the most patriotic housewife. 

However, there are other corn products — corn syrup, corn oil, 
pop corn, corn starch, hulled corn and hominy grits, all of which 
furnish corn calories. Moreover, their frequent use will not 
become monotonous for no other one food changes so completely 
in its different forms. Thus in tasting corn syrup, corn oil, and 
samp one would not realize that all three were derived from corn. 
In such a menu as the following corn may appear many times 
and yet give no repetition of flavor: Kornlet and chicken soup 
served with croutons of corn-wheat yeast bread; a main dish 
of green peppers stuffed with hominy grits which have been 

Copyright, 1918, by Teachers College, Columbia University. 



4 CORN CALORIES FOR CONSERVATION 

cooked in tomato sauce; a relish of corn and cabbage; steamed 
corn bread; and a dessert of custard, sweetened with maple-corn 
syrup, served with pop corn cookies. 

Although the following menus are not presented with the idea 
that they shall be used as a regular diet yet they are so sufficiently 
varied that they could be used for a week without becoming 
monotonous. Palatability has always been considered and there 
has been no radical change of established food habits. Thus, 
although corn syrup could have been used to sweeten the coffee, 
tea, and cereals, to many people such an innovation would be 
objectionable. Similarly corn oil is used only in those highly 
seasoned sauces and salad dressings where its neutral flavor 
blends with the added ingredients. 

The use of corn should be encouraged and emphasized since 
it is the one essentially American food. Moreover, by so doing 
we shall obey three of the most important "saving" mandates 
of the Food Administration, for the use of corn meal saves 
wheat; corn syrup saves sugar; and corn oil saves animal 
fat. 

Note. All recipes for dishes in the menus are not given — only recipes for dishes 
using the corn products. 

Corn-wheat yeast bread containing twenty-five per cent corn meal was served at 
all meals where some other bread is not specified on the menus. 

SUMMARY 



Day 


Total Calories 


Calories from Com 


No. I 


2965 


1297 


No. II 


2919 


1755 


No. Ill 


3129 


1611 


No. IV 


3159 


1355 


No. V 


3096 


1492 


No. VI 


2943 


1426 


No. VII 


3189 


1873 


Total For Week 


21400 


10809 



50.5 Per Cent of the Total Calories for the Week are from Corn 



RECIPES AND MENUS FOR A WEEK 



Breakfast 



Luncheon 



Dinner 



DAY NO. I 

MENUS 

Malaga Grapes 

Popped Corn with Cream 

Samp Spoon Bread Orange Honey 

Coffee 

Cheese Polenta Tomato Sauce 

Buttered Peas and Carrots 

Corn-Wheat Bread 
Spice Cake Tea 

Boiled Tongue Spinach 

Creamed Hulled Corn Hot Corn Bread 

Jellied Apples Pop Corn Laces 

Coffee 



CALORIES 



Breakfast Malaga grapes 
Popped corn 
Cream for popped corn 
Butter 

Samp spoon bread 
Orange honey 
Cream and sugar for coffee 

Luncheon Cheese polenta 
Tomato sauce 
Buttered peas and carrots 
Corn-wheat bread 
Butter 
Spice cake 
Sugar for tea 

Dinner Boiled tongue 
Spinach 
Egg for garnish 
Creamed hulled corn 
Hot corn bread 
Jellied apples 
Pop corn laces 
Butter 
Sugar for coffee 

Total for day 



Total 
Calories 

100 
150 
200 
100 
218 
114 
42 



117 
70 

139 

151 
50 

179 
17 

200 
25 
17 

266 

358 
247 

88 

100 

17 



924 



723 



-1318 
2,965 



Calories 
from Corn 

150 



154 

90- 



235 

271 

160 

20 



394 



67 



60 
90 



217 



- 686 
1,297 



6 CORN CALORIES FOR CONSERVATION 

RECIPES 

Samp Spoon Bread 

Corn meal, I cup Milk, \}4. cups 

Cooked samp, I cup Baking powder, 2 teaspoons 

Corn syrup, 1 teaspoon Eggs, 2 

Corn oil, 1 tablespoon Salt, i}4 teaspoons 

Sift together the corn meal and salt; add hot milk, fat, syrup, and cooked 
samp. Let stand until cool; add baking powder and egg yolks beaten until 
stiff; mix thoroughly. Fold in stiffly beaten egg whites; turn into a greased 
baking dish, having the bread about 2}4 inches thick. Bake in a moderately 
slow oven for about 45 minutes (340°-36o° F.). 

Yield : 6 servings as main dish for breakfast. 

Orange Honey 

Corn syrup (light), $4 cup Orange juice, *4 cup 

Sugar, }4 cup Finely chopped orange peel, }4 cup 

Water, % cup 

Boil together the syrup, sugar, water, and orange juice until syrup spins a 
thread (232°F.). Add finely chopped orange peel from which white portion 
has been removed. Bring to boiling point. Cool. 

Yield: 1 cup honey. 

Cheese Polenta 

Corn meal, yi cup Paprika, yi teaspoon 

Salt, 1 teaspoon Cheese, grated, }4 cup 

Boiling water, 2 cups 

Stir corn meal gradually into boiling, salted water; cook over direct flame 
for about 10 minutes. Cook over hot water for 1 hour. Add paprika and 
grated cheese and continue cooking until cheese melts. Pour into mould. 
When stiff, cut in slices and saute until golden brown. Serve with tomato 
sauce. 

Yield: 12 slices of polenta 2}4 inches in diameter. 

Corn-Wheat Yeast Bread 

Corn meal, % cup Corn oil, 1 tablespoon 

Flour, 2% cups Cold water, 1% cups 

Corn syrup, 1 tablespoon Lukewarm water, y$ cup 

Salt, i}4 teaspoons Yeast, 1 cake 

Add cold water gradually to corn meal and salt; cook over hot water for 
15 minutes; add syrup and fat. When this mixture becomes lukewarm add 
yeast, softened in lukewarm water. Add flour; knead thoroughly. Let rise 
until double in bulk. Bake for an hour in a moderate oven (360 F.). 

Yield: 1 loaf, 9 by 4 inches. 



RECIPES AND MENUS FOR A WEEK 



Corn meal, I cup 
Cornstarch, $4, cup 
Flour, 2 cups 
Cloves, yi teaspoon 
Cinnamon, i}4 teaspoons 
Ginger, I teaspoon 
Nutmeg, % teaspoon 



Spice Cake 

Soda, i teaspoon 
Raisins, I cup 
Corn syrup (dark), I cup 
Molasses, I cup 
Boiling water, ^ cup 
Corn oil, 7 tablespoons 
Eggs, 2 



Sift together the dry ingredients. Add boiling water to fat, molasses, and 
syrup. Add liquid gradually to dry ingredients. Beat eggs. Stir into the 
batter. Add raisins. Mix well. Half fill well-greased muffin cups with this 
mixture. Bake in a moderate oven (about 380 F.) for about 25 minutes. 

Yield: 30 cup cakes. 

Creamed Hull Corn 



Corn oil, 2 tablespoons 
Cornstarch, i>£ tablespoons 
Milk, 1 cup 
Hulled corn, i$4 cups 



Worcestershire sauce, yi teaspoon 
Salt, % teaspoon 
Paprika, yi teaspoon 
Pepper, yi teaspoon 



Heat fat, add cornstarch and salt, and stir until thoroughly blended. Allow 
to cook together for a few minutes. Add milk gradually, stirring constantly. 
Cook until thickened. Add hulled corn, which has been cooked in hot water 
and drained. Add Worcestershire sauce, heat mixture thoroughly. 

Yield: 5 servings. 

• 

Corn Bread 



Corn meal, 1 pint 
Soda, ^4 teaspoon 
Baking powder, yi teaspoon 
Sour milk, 1 pint 



Salt, 1 teaspoon 

Egg, 1 _ 

Corn oil, i}4 tablespoons 



Sift together the meal, salt, soda, and baking powder; add milk and slightly 
beaten egg; add fat. Beat quickly. Turn into a hot greased pan and bake 
about 30 minutes in a moderate oven (380 F.). Cut into squares and serve. 

Yield : 1 cake, 9x9x1 inches. 



Jellied Apples 

Granulated gelatine, 1 % table- Ginger, yi teaspoon 

spoons 

Cold water, yi cup 

Cooking apples, pared and quar- 
tered, 1 quart 

Cold water, 1 yi cups 

Corn syrup (light), 1 cup 



Cinnamon, yi teaspoon 
Lemon, 1 slice 

Lemon juice, iyi tablespoons 
Lemon rind, yi teaspoon 
Hot water 



Soak the gelatine in yi cup cold water for 10 minutes. Cook together the 
iyi cups cold water, syrup, spices, and slice of lemon for 10 minutes. Add 



8 



CORN CALORIES FOR CONSERVATION 



apples, a few at a time, letting them cook until tender, but not broken. Re- 
move from syrup when done and place in moulds. When all apples are cooked 
add hot syrup to the soaked gelatine; add enough hot water to make 2 cups 
liquid; add lemon juice and rind; strain, pour over apples, and chill. 
Yield: 8 servings. 

Pop Corn Laces 

Nuts, yi cup Baking powder, % tablespoon 

Popped corn, chopped, i}4 cups Sugar, 1 cup 

Corn oil, 1 tablespoon Eggs, 2 
Salt, }4. teaspoon 

Sift together sugar, salt, and baking powder; add popped corn, fat, and 
beaten eggs. Drop from teaspoon on buttered sheets. Bake for about 12 
minutes in a slow oven. 

Yield: 80 cookies. 

DAY NO. II 

MENUS 



Breakfast 



Luncheon 



Dinner 



Grape Fruit 

Corn Flakes and Cream 

Fried Corn Mush Maple Corn Syrup 

Coffee 

Kornlet and Chicken Soup 

Corn Bread Croutons 

Green Peppers Stuffed with Hominy Grits 

Corn Relish Steamed Corn Bread 

Maple Custard Pop Corn Drops 

Tea 

Baked Cod Sauce Tartare 

Corn Meal Boulettes 

Deviled Corn Watercress Salad 

Corn Tutti Frutti 

Coffee 



CALORIES 



Breakfast 





Total 


Calories 




Calories 


from Corn 


Grape fruit 


100 




Light corn syrup to sweeten grape fruit 


80 


80 


Corn flakes 


60 


60 


Cream 


100 




Fried corn mush 


147 


147 


Maple corn syrup 


320 


320 


Sugar and cream for coffee 


41 

8/1 8 


fir 



RECIPES AND MENUS FOR A WEEK 



Luncheon 



Dinner 



Kornlet and chicken soup 50 

Corn bread croutons 113 
Green peppers stuffed with hominy grits 168 

Corn relish 44 

Steamed corn bread 144 

Butter 100 

Maple custard 189 

Pop corn drops 103 

Sugar for tea 17 



50 
44 
159 
35 
93 

107 
80 



Baked cod 


920 

125 




Sauce tartare 


122 


IOO 


Corn meal boulettes 


54 


54 


Deviled corn 


179 


93 


Corn-wheat bread 


151 


58 


Butter 


75 




Watercress salad 


159 


150 


Corn tutti frutti 


261 


125 


Coffee 






Sugar for coffee 


17 

T 1A1 





568 



Total for day 



2,919 



580 
1,755 



RECIPES 



Corn meal, 1 cup 
Salt, 2 teaspoons 
Boiling water, 4 cups 



Fried Corn Mush 

Canned corn, y$ cup 
Fat for sauteing 



Pour corn meal gradually into boiling salted water. Cook over direct flame 
for about 10 minutes, stirring constantly. Add canned corn and cook over hot 
water for about three hours. Pour into moulds. Chill. Cut into thin slices and 
saute in drippings until golden brown. 

Yield: 3 half-pound baking powder can moulds. 



Kornlet and Chicken Soup 

Chicken stock, 2 cups Seasonings 

Kornlet, y* cup 

Use chicken stock which is well seasoned and free from fat. Add canned 
corn, and allow to simmer for y?. hour. Add more seasonings, if necessary. 
Yield: 3 servings. 

Croutons 
(From corn-wheat bread) 

Cut bread into ^3-inch slices, brush over with butter. Cut slices into ^3-inch 
cubes; brown in the oven. 



10 CORN CALORIES FOR CONSERVATION 

Green Peppers Stuffed with Hominy Grits 

Cooked grits, 2 cups Corn oil, 1 tablespoon 

Tomato juice, % cup Peppers, 4 

Brown stock, 1 cup 

Add partially cooked grits to stock and tomato juice and cook until the 
liquid has been absorbed and the grits are done. Stir in fat. Remove tops and 
seeds from peppers. Parboil, drain, and fill with grits. Bake in a moderate 
oven for about 20 minutes. 

Yield : 4 servings. 

Corn Relish 

Corn, canned, 4 cups Corn syrup, 2 cups 

Cabbage, 9 cups chopped Flour, 1 cup 

Celery, chopped, 2 cups Salt, % cup 

Onions, 4 Mustard, yi teaspoon 

Green peppers, 2 Cayenne, % teaspoon 

Vinegar, 4 cups Tumeric, yi teaspoon 

Chop cabbage and celery; cut onion into thin slices; chop peppers, after 
removing seeds. Put vegetables into preserving kettle; add yi of the vinegar. 
Mix sugar, flour, salt, mustard, cayenne, and tumeric, and add remaining 
vinegar gradually. Combine mixtures. Let simmer for an hour. Fill ster- 
ilized glass jars and seal. 

Yield: 5 pints. 

Steamed Corn Bread 

Corn meal, 1 cup Salt, 1 teaspoon 

Scalded milk, 1 pint Baking powder, 1 teaspoon 

Eggs, 2 Corn oil, 3 tablespoons 

Add scalded milk to corn meal and cook over hot water for a half hour. Add 
salt, baking powder, corn oil, and eggs slightly beaten. Half fill greased moulds 
with the mixture and steam for two hours. 

Yield: 3 moulds. 

Maple Custard 

Milk, 1 pint • Salt, yi teaspoon 

Eggs, 2}4 Maple corn syrup, f4 cup 

Beat eggs slightly, add % cup syrup, and salt; pour slowly on scalded milk- 
Strain, pour into cups containing ^3 tablespoon maple syrup. Set in a pan of 
hot water and bake until firm. 

Yield: 6 individual moulds. 



RECIPES AND MENUS FOR A WEEK II 

Pop Corn Drops 

Egg white, i Popped corn, chopped, yi cup 

Corn syrup, light, yi cup Salt, yi teaspoon 

Flour, yi cup 

Beat egg white until stiff. Fold in corn syrup slowly. Fold in popped corn, 
chopped, flour, and salt. Drop on a baking sheet in round shapes about iy£ 
inches in diameter. Bake in a hot oven (41 5° F.) about 18 minutes. 

Yield: 12 cakes. 

Sauce Tartare 

Mustard, X teaspoon Tarragon vinegar, X tablespoon 

Powdered sugar, 1 teaspoon Shallot, yi finely chopped 

Salt, yi teaspoon Chopped pickles, yi tablespoon 

Cayenne, dash Chopped olives, X tablespoon 

Egg yolk, 1 Chopped parsley, yi tablespoon 

Corn oil, yi cup Capers, % tablespoon 

Mix dry ingredients. Add gradually to egg yolk. Mix well, setting bowl in 
ice water. Add oil, drop by drop, beating with egg beater. As mixture 
thickens dilute with vinegar; add oil more rapidly. When done fold in 
chopped parsley, pickles, olives, and capers. Keep cool until served. 

Corn Meal Boulettes 

Corn meal, 1 cup Boiling water, $}i cups 

Salt, 1 teaspoon Fat for sauteing 

Add corn meal gradually to boiling salted water. Cook over direct flame 
for ten minutes. Cook over hot water for three hours. Cool until stiff. 
Roll into balls about the size of an English walnut. Roll in soft bread crumbs, 
dip into egg, beaten slightly, and mixed with 3 tablespoons water, dip again 
in crumbs. Fry in hot fat until a golden brown. 

Yield : 50 balls. 

Deviled Corn 

Flour, yZ cup Worcestershire sauce, 3 teaspoons 

Butterine, 2 tablespoons Bread crumbs, yi cup 

Corn oil, 2 tablespoons Egg, 1 

Hot milk, \yi cups Salt, iyi teaspoons 

Paprika, X teaspoon Mustard, 1 teaspoon 

Canned corn, 2 cups 

Heat together the butterine and corn oil; add flour, sifted with salt, paprika, 
and mustard. Allow to cook together about 5 minutes. Add hot milk, stirring 
constantly. Add bread crumbs, Worcestershire sauce, beaten egg, and 
canned corn. Pour into a buttered baking dish; sprinkle with buttered 
crumbs. Bake in a moderate oven (360 F.) for about 20 minutes. 

Yield: 9 servings. 



12 



CORN CALORIES FOR CONSERVATION 



French Dressing 

Corn oil, 6 tablespoons Paprika, yi teaspoon 

Tarragon vinegar, I tablespoon Pepper, y& teaspoon 

Vinegar, i}4 tablespoons Shallot, yi 
Salt, i teaspoon 

Let oil stand for i hour over the sliced shallot. Drain, add seasonings and 
vinegar; mix well. 
Yield : 4 servings. 

Corn Meal Tutti Frutti 



Corn meal mush, 1 cup 
Corn syrup (light), >£ cup 
Corn oil, 1 teaspoon 
Nut meats, yi cup 
Chopped dates, 2 tablespoons 



Granulated gelatine, ^ tablespoon 
Cold water, 2 tablespoons 
Boiling water, 1 cup 
Corn syrup, % cup 
Lemon juice, yi cup 
Fruit, yi cup 

Add syrup, corn oil, nuts, and chopped dates to the mush. Pour into the 
bottom of a flat dish, making a layer about 1 inch thick. 

Soak gelatine in cold water for 10 minutes; add boiling water, syrup, and 
lemon juice. Strain. Cool; add fruit, as shredded oranges, candied cherries, 
and sliced bananas. Pour over chilled mush mixture. Chill until gelatine 
becomes firm. Cut into squares and serve. 

Yield: 6 servings. 

DAY NO. Ill 

MENUS 

Breakfast Stewed Apricots 

Puffed Corn Top Milk 

Creamed Corn on Toast 

Coffee 

Luncheon Escalloped Corn 

Cider Jelly Salad Johnny Cake Crisps 

Cottage Pudding Chocolate Sauce 

Dinner Yakhuah 

Baked Kornlet Croquettes 
Popped Corn Pudding 

CALORIES 



Breakfast Stewed apricots 
Puffed corn 
Top milk 

Creamed corn on toast 
Cream and sugar for coffee 

434 



ir Salad 




Coffee 




Total 


Calories 


Calories 


from Corn 


180 


80 


150 


1 50 


200 




321 


204 


42 





RECIPES AND MENUS FOR A WEEK 



13 



Luncheon 



Dinner 



Escalloped corn 


286 


Cider jelly salad 


83 


Mayonnaise 


116 


Johnny cake crisps 


256 


Cottage pudding 


211 


Chocolate sauce 


191 




IJ43 


Yakhuah (mutton vegetable stew) 


172 


Kornlet croquettes 


130 


Pear salad 


128 


French dressing 


100 


Popped corn pudding 


358 


Sugar for coffee 


17 


Bread 


113 


Butter 


75 




1,093 


rial for day 


3,129 



148 
60 

113 

178 

100 

91 



100 
100 

243 

44 



690 



- 487 
1,611 



RECIPES 

Creamed Corn on Toast 



Corn, canned, 1 cup 
Onion, yi tablespoon, chopped 
Corn oil, 1 tablespoon 
Thin white sauce, 1 cup 



Salt, yi teaspoon 
Paprika, yi teaspoon 
Bread, toasted 



Cook onion in corn oil until golden brown; add corn, white sauce, and sea- 
sonings; bring to the boiling point and let simmer for about 10 minutes. Pour 
over toast, garnish with toast points, and serve at once. 

Yield: 4 servings. 



Escalloped Corn 



Green pepper; >£ 
Onion, 1 

Corn oil, 2 tablespoons 
Flour, 2 tablespoons 
Salt, 1 teaspoon 
Paprika, % teaspoon 



Cayenne, few grains 

Milk, y 2 cup 

Corn, 1 cup 

Egg yolk, 1 

Dry bread cubes, x /2 cup 

Butterine, 1 tablespoon 

Buttered crumbs, ]A, cup 



Remove seeds from pepper and cut into small pieces. Chop onion. Cook 
pepper, onion, and corn oil for five minutes. Add flour, mixed with seasonings, 
and stir until well blended. Allow to cook for five minutes, add milk and cook 
until thickened. Add corn, egg yolk, and cubes of bread which have been 
browned in butterine. Turn into greased baking dish, cover with buttered 
crumbs and bake in a hot oven until crumbs brown. 

Yield : 4 servings. 



14 CORN CALORIES FOR CONSERVATION 

Mayonnaise 

Corn oil, yi cup Mustard, 1 teaspoon 

Lemon juice, 1 tablespoon Salt, yi teaspoon 

Tarragon vinegar, 1 tablespoon Sugar, yi teaspoon 

Egg yolk, 1 Cayenne, few grains 

Mix dry ingredients; add egg yolk and when well mixed yi teaspoon vin- 
egar. Add oil gradually, at first drop by drop, and stir constantly. As mix- 
ture thickens thin with vinegar or lemon juice. Add oil and lemon juice or 
vinegar alternately until all is used, beating constantly. 

Yield: about yi cup. 

Johnny Cake Crisps 

Corn meal, I cup Milk, J4, cup 

Flour, yi cup Salt, 1 teaspoon 

Corn oil, if/i tablespoons Baking powder, 2 teaspoons 

Corn syrup, 1 }4 tablespoons 

Mix and sift dry ingredients; add milk, syrup and corn oil; mix thoroughly. 
Turn into a well greased pan making a very thin layer. Bake in a hot oven 
(400 F.) for about twenty-five minutes, until crisp. 

Yield : 1 cake, 9x9 inches. 

Cottage Pudding 

Oleomargarin, yi cup Milk, yi cup 

Corn syrup, 3 tablespoons Flour, f/i cup 

Sugar, 3 tablespoons White corn meal, yi cup 

Egg, yi Baking powder, 2 teaspoons 

Vanilla, yi teaspoon Salt, yi teaspoon 

Cream fats, add sugar, egg, well beaten, and syrup. Mix and sift dry ingre- 
dients. Add alternately with milk to the first mixture. Bake in a moderate 
oven (380 F.) for about twenty-five minutes. 

Yield: 6 servings. 

Chocolate Pudding Sauce 

Chocolate, 1 square Sugar, yi cup 

Boiling water, yi cup Oleomargarin, 1 tablespoon 

Corn syrup, light, yi cup Vanilla, yi teaspoon 

Melt chocolate over hot water, add oleomargarin, and blend thoroughly- 
While constantly stirring, add the boiling water gradually; add sugar and 
syrup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep 
warm over hot water. 

Yield: iyi cups, 7 servings. 



RECIPES AND MENUS FOR A WEEK 1 5 

Kornlet Croquettes 

Corn oil, 3 tablespoons Tomato puree, J /i cup 

Onion, 1 slice Kornlet, 1 cup 

Green pepper, >£ Egg, 1 

Flour, % cup Chopped parsley, 1 teaspoon 

Salt, ]/2 teaspoon Egg and crumbs for crumbing 

Cook onion and chopped pepper in corn oil until slightly yellowed; add flour 
and salt, stir and cook for about five minutes. Add tomatp puree and stir until 
well thickened. Add Kornlet; cook until thick and pasty. Chill; form into 
small croquettes; roll in sifted crumbs, dip into beaten egg to which 2 table- 
spoons of water have been added ; roll in crumbs. Bake in a hot oven in small 
amount of fat, for about twenty minutes. 

Yield: 12 croquettes. 

Popped Corn Pudding 

Chopped popped corn, 2 cups Corn oil, 1 tablespoon 

Milk, 3 cups Salt, ^/i teaspoon 

Eggs, slightly beaten, 3 Nutmeg, yi teaspoon 
Corn syrup, % cup 

Scald milk, pour over popped corn and let stand for 1 hour. Add syrup, 
slightly beaten eggs, salt, nutmeg and corn oil. Pour into custard cups, set 
into hot water and bake in a slow oven (about 310 F.) until firm. 

Yield: 6 servings. % 

DAY NO. IV 

MENUS 

Breakfast Post Toasties with Bananas 

Creamed Hominy with Hard Cooked Egg 

Spider Corn Cake 

Coffee 

Luncheon Corn Chowder Corn Sticks 

Corn Bread Salad 

Corn Meal Rolls 

Chocolate Cornstarch Pudding 

Tea 

Dinner Southern Chicken Pie 

Pineapple and Cheese Salad 

Steamed Corn Meal Pudding with Fruit Sauce 

Coffee 



16 



CORN CALORIES FOR CONSERVATION 



CALORIES 

Breakfast Post Toasties 
Thin cream 
Banana 

Creamed hominy with hard cooked egg 
Spider corn cake 
Butter 
Cream and sugar for coffee 



Total 

Calories 

100 

IOO 

75 
215 
214 
100 

42 



Calories 

from Corn 

IOO 



167 
132 



Luncheon 


Corn chowder 


540 

198 


46 




Corn sticks 


75 


29 




Corn bread salad 


322 


186 




Corn meal rolls 


176 


78 




Chocolate cornstarch pudding 


239 


84 




Tea 








Butter for rolls 


75 
1,085 




Dinner 


Southern chicken pie 


592 


244 




Pineapple and cheese salad 


155 






French dressing 


100 


100 




Steamed corn meal pudding 


244 


131 




Fruit sauce 


120 


58 




Sugar for coffee 


17 

T\228 





Total for the day 



3,159 



RECIPES 



399 



423 



533 
i,355 



Creamed Hominy with Hard Cooked Egg 

Cooked hominy, 1 yi cups Corn oil, 2 tablespoons 

Milk, 1 cup Salt, ^4 teaspoon 

Flour, 2 tablespoons Pepper, y& teaspoon 

Slice onion Hard cooked egg 

Heat corn oil with slice of onion, until onion is golden brown. Remove 
onion, add flour, mix together and cook for about five minutes. Add milk, 
gradually, and cook, stirring constantly, until thickened. Add seasonings and 
hominy. Heat in upper part of double boiler. Serve with a garnish of hard 
cooked egg. 

Yield: 6 servings. 

Spider Corn Cake 

Corn meal, 1 cup Corn syrup, 2 tablespoons 

Flour, y$ cup Salt, 1 teaspoon 

Egg, 1 Baking powder, 2 teaspoons 

Milk, 1% cups Corn oil, 1 tablespoon 

Beat egg, add 1 cup milk. Sift together the dry ingredients; add liquids 
gradually, mix well. Turn into frying pan in which is heated corn oil. Pour 



RECIPES AND MENUS FOR A WEEK 1 7 

remaining milk over this mixture, but do not stir. Bake about twenty-five 
minutes in a moderate oven (350 F.). There should be a line of creamy 
custard through the bread. Cut into triangles and serve. 
Yield: 6 servings. 

Corn Chowder 

Corn, 1 can Oleomargarin, 3 tablespoons 

Potatoes, 4 cups, cut in l /2 inch Salt, %i teaspoon 

cubes Pepper, y& teaspoon 

Salt pork, 1 J^-inch cube Paprika, yi teaspoon 

Onion, sliced Boiling water, 2 cups 

Milk, 4 cups, scalded 

Cut pork in small pieces and try out; add onion and cook for five minutes, 
stirring often. Strain fat into a stew pan. Parboil potatoes five minutes in 
boiling water; drain, and add potatoes to fat; cook until slightly brown; add 
2 cups boiling water, cook until potatoes are soft; add corn and milk; heat to 
boiling point; season with salt and pepper. Add oleomargarin just before 
serving. 

Yield: 13 servings. 

Corn Sticks 

Brush over a slice of corn-wheat bread, cut yi inch thick, with melted 
butterine. Cut into sticks, >£ inch by three inches. Brown in the oven. 

Corn Bread Salad 

Corn-wheat bread, cut French dressing, }4. cup 

into yi inch cubes, 1 cup Pimento, yi cup 

Cooked carrot, diced, y* cup Cooked cauliflower, y£ cup 

String beans, y?, cup Olive oil, 2 tablespoons 
Green pepper, 1 

Brown the cubes of bread in olive oil. Place in center of salad bowl, and 
arrange around it the cooked vegetables, parboiled peppers and pimentos. 
Marinate in French dressing for yi hour before serving. Serve cold with a 
garnish of lettuce leaves. 

Yield: 4 servings. 

Corn Meal Rolls 

Bread flour, 1 yi cups Egg, 1 

Corn meal, % cup Milk, }4> cup 

Baking powder, 3 teaspoons Salt, 1 teaspoon 

Oleomargarin, 1 tablespoon Corn syrup, 1 tablespoon 
Corn oil, 1 tablespoon 

Mix and sift dry ingredients and cut in the fat. Beat the egg. Add to milk. 
Combine liquid and dry ingredients. Shape as Parker House rolls. Bake in 
a hot oven (4io°-440° F.) for about 15 minutes. 

Yield: 15 rolls. 



1 8 CORN CALORIES FOR CONSERVATION 

Chocolate Cornstarch Pudding 

Milk, 2 cups Sugar, 2 tablespoons 

Cornstarch, 3 tablespoons Corn syrup, 3 tablespoons 

Salt, y$ teaspoon Chocolate, 1 square 
Vanilla, ]4. teaspoon 

Melt chocolate over hot water. Scald \ x /2 cups of the milk; add the corn 
syrup. Mix sugar, salt and cornstarch together, add }4 cup of cold milk to 
make a smooth mixture; add gradually to the scalded milk, and then add all 
the liquid to the melted chocolate, stirring constantly. Cook 20 minutes in a 
double boiler, stirring until thickened; add vanilla, pour into moulds which 
have been dipped into cold water. Chill. 

Yield: 4 servings. 

Southern Chicken Pie 

Corn meal, 1 cup Egg, 1 

Flour, 1 cup Milk, y$ cup 

Baking powder, 3 teaspoons Salt, 1 teaspoon 

Corn oil, 2 tablespoons Corn syrup, 1 tablespoon 

Sift together the dry ingredients. Cut in the fat. Beat egg and add to milk 
and syrup. Combine the liquid and dry ingredients. Roll out to $/i inch 
thickness and use as covers for individual pies. 

Chicken, cooked, and cut into Flour, 2 tablespoons 

pieces, 2>£ cups Corn oil, 2 tablespoons 

Canned corn, i}4 cups Seasonings 

Chicken stock, 2}4 cups 

Cook together the corn oil and flour; add chicken stock and cook until 
thickened. Add cooked chicken, canned corn and seasonings. Put into 
individual baking dishes, cover with crust and bake in a hot oven for about 
twenty minutes. 

Yield: 6 individual pies. 

Steamed Corn Meal Pudding 

Corn meal, 1 cup Corn oil, yi cup 

White flour, }4 cup Corn syrup, % cup 

Soda, yi teaspoon Sour milk, yi cup 

Salt, 1 teaspoon Egg, 1 
Raisins, seeded and cut, 1 cup 

Sift together the flour, meal, soda and salt; add raisins. Beat egg; add 
syrup, milk and oil. Add liquid gradually to dry ingredients. Stir well. 
Turn into greased moulds, filling them a little over half full. Cover and steam 
for about 2>£ hours. 

Yield: 4 moulds, 12 servings. 



RECIPES AND MENUS FOR A WEEK 



19 



Fruit Sauce 



Sugar, yi cup 
Corn syrup, yi cup 
Fruit juice, yi cup 
Boiling water, yi cup 
Cornstarch, 1 tablespoon 
Oleomargarin, >£ tablespoon 



Salt, yi teaspoon 
Lemon juice, 2 tablespoons 
Grated rind, yi lemon 
Cinnamon, yi teaspoon 
Ginger, yi teaspoon 



Mix sugar, salt, and cornstarch. Add water gradually, stirring constantly. 
Add syrup. Boil 5 minutes; remove from fire; add oleomargarin, spice, 
lemon juice and grated rind. Any fruit or mixture of fruit juices from canned 
fruit may be used. 

Yield : 1 % cups, 6 servings. 



Breakfast 



Luncheon 



Dinner 



DAY NO. V 

MENUS 

Stewed Prunes 

Corn Meal Mush Cream 

Creamed Herring Browned Hulled Corn 

Corn- Wheat Bread Toasted 

Coffee 

Gnocchi di Farina Gialla 
Grape Fruit and Orange Salad 

Richmond Corn Muffins 
Cocoa Spice Cookies 

Escalloped Corn and Oysters 

Asparagus with Butter Sauce 

Cabbage and Pimento Salad 

Corn Meal Banana Fritters 

Fruit Sauce 

Coffee 



CALORIES 



Breakfast 







Total 


Calories 






Calories 


from Corn 


Stewed prunes 




151 


26 


Corn meal mush 




67 


67 


Cream 




100 




Creamed herring 




119 


50 


Browned hulled corn 


213 


213 


Corn-wheat bread toasted 


75 


29 


Cream and sugar 


for coffee 


42 




Butter for toast 




50 

ST7 


1 



385 



20 



CORN CALORIES FOR CONSERVATION 



Luncheon Gnocchi 




1 60 


44 


Grape fruit and orange salad 




75 




Salad dressing 




100 


100 


Richmond corn muffins 




228 


180 


Cocoa 




168 


57 


Spice cookies 




144 


86 


Butter for muffins 




100 

975 




Dinner Escalloped corn with oysters 




398 


246 


Asparagus 




60 




Butter sauce 




75 




Cabbage and pimento salad 




75 




Mayonnaise dressing 




232 


225 


Corn meal banana fritters 




166 


68 


Fruit sauce 




81 


43 


Bread 




150 


58 


Butter 




50 




Sugar for coffee 




17 
1,304 


% 


Total for the day 




3,096 


1 


RECIPES 








Corn Meal Mush 






Corn meal, I cup 


Boiling 


water, 4 cups 





467 



640 

1,492 



Salt, 1 teaspoon 

Stir corn meal gradually into boiling salted water. Cook over direct flame, 
stirring constantly for about ten minutes. Cook over hot water for three hours. 
Yield: 8 servings. 

Browned Hulled Corn 



Salt, yi teaspoon 
Pepper, % teaspoon 



Hulled corn, 2 cups 
Oleomargarin for sauteing, 
3 tablespoons 

Heat fat in frying pan. Add hulled corn, cooked and drained. Brown in 
fat. Add salt and pepper. 
Yield: 5 servings. 

Gnocchi di Farina Gialla 



Egg, 1 

Oleomargarin, 3 teaspoons 

Grated cheese, ]A. cup 



Corn meal, >£ cup 
Milk, 1 pint 
Salt, }4. teaspoon 
Paprika, yi teaspoon 

Heat milk in top of double boiler. Add corn meal gradually, stirring well. 
Add salt. Cook over hot water for about 1 hour. Remove from fire, stir in 
beaten egg; spread in a shallow pan; cool and cut into two inch squares. 
Grease a baking dish; put in a layer of the squares of farina. On top of each 



RECIPES AND MENUS FOR A WEEK 21 

square sprinkle grated cheese and paprika, and place a small piece of butterine. 
Bake in a hot oven (470°-48o° F.) for about fifteen minutes, until the squares 
are a golden brown. 

Yield: 24 2-inch squares; 6 servings. 

Richmond Corn Muffins 

Canned corn, yZ, cup Corn meal, 1 cup 

Milk, yi. cup Baking powder, \yi tablespoons 

Corn syrup, 1 tablespoon Salt, 1 teaspoon 

Eggs, 2 

Sift together the corn meal, baking powder and salt. To corn add milk, 
syrup and beaten egg. Add liquid gradually to dry ingredients. Mix quickly; 
bake in greased muffin pans in a moderate oven (380 F.) for about twenty- 
five minutes. 

Yield: 14 muffins. 

Spice Cookies 

Corn meal, 1 cup Salt, yi teaspoon 

Flour, 1 2^ cups Corn syrup, dark, y^ cup 

Cinnamon, y^ teaspoon Corn oil, 4^ tablespoons 

Cloves, % teaspoon Egg, 1 

Ginger, yi teaspoon Water, 2 tablespoons 

Baking powder, 2 teaspoons Raisins, seeded and cut into pieces, 

1 cup 
Sift together the dry ingredients. To beaten egg add corn oil, water and 
syrup; add gradually to dry ingredients. Stir well; drop from teaspoon on 
greased baking sheet. Bake in a moderate oven (36o°-38o° F.) for 12 to 14 
minutes. 

Yield: 45 cookies. 

Cocoa 
Cocoa, 4 tablespoons Salt, }i teaspoon 

Cornstarch, 1 }i tablespoons Boiling water, 2 cups 

Corn syrup, light, 3 tablespoons Scalded milk, 2 cups 

Sugar, 2 tablespoons Vanilla, y£ teaspoon 

Mix together the cocoa, cornstarch, salt and sugar. Add boiling water and 
cook for 15 minutes, stirring constantly. Add syrup, scalded milk and flavor- 
ing. Beat with Dover beater before serving. 
Yield: 5 servings. 

Escailoped Corn with Oysters 
Green pepper, >£ Corn pulp, 2>£ cups 

Onion, 1 slice Oyster broth, y^ cup 

Corn oil, 3^ tablespoons Egg yolks, 2 

Flour, yi cup Cream, 3 tablespoons 

Oysters, 1 pint Bread crumbs, 1 cup 

Cold water, yi cup Melted butter, y± cup 

Salt, y^ teaspoon Paprika, y& teaspoon 

Pepper, yi teaspoon 



22 CORN CALORIES FOR CONSERVATION ♦ 

Wash and examine each oyster to remove pieces of shell. Strain the liquid 
through cheese cloth, add oysters, and heat to the boiling point. Remove 
oysters and cut into thirds. To the oysters add canned corn. Remove seeds 
from the pepper ; chop the onion and pepper and cook in corn oil until golden 
brown ; add flour and cook together for five minutes. To the butter and flour 
mixture add yi cup of the oyster broth; cook until thickened. Add beaten 
egg yolks, to which cream has been added. Add corn and oysters and season- 
ings. Put mixture in greased shells; cover with buttered crumbs. Bake in 
a moderate oven for about fifteen minutes. 
Yield: 6 servings. 

Banana Fritters 
White corn meal, yi cup Corn oil, yi tablespoon 

Flour, i cup Milk, yi cup 

Baking powder, 2 teaspoons Bananas, 2 

Salt, yi teaspoon Sugar, 1 tablespoon 

Egg, 1 Lemon juice, 1 tablespoon 

Corn syrup, light, yi cup 
Sift together the dry ingredients. Beat egg; add milk, syrup, fat and lemon 
juice. Add this gradually to dry ingredients. Add bananas cut into small 
pieces. Drop by spoonfuls, fry in deep fat, drain on unglazed paper. Serve 
with lemon sauce. 

Yield: 8 servings. 

Lemon Sauce 

Sugar, yi cup Salt, yi teaspoon 

Corn syrup, light, yi cup Lemon juice, 2 tablespoons 

Boiling water, 1 cup Grated rind, yi lemon 

Cornstarch, 1 tablespoon Nutmeg, yi teaspoon 

Oleomargarin, 1 tablespoon 

Mix dry ingredients; add water and syrup gradually. Boil 5 minutes; 

remove from fire; add lemon juice and rind, and oleomargarin. 

Yield: 6 servings. 

DAY NO. VI 

MENUS 

Breakfast Sliced Oranges 

Kornlet Griddle Cakes Maple Corn Syrup 
Coffee 

Luncheon Escalloped Hominy and Cheese 

Tomato Jelly Salad Corn-wheat Bread Sandwiches 

Corn Short Cake, with Peaches 

Tea 

Dinner Round Steak, Swissed 

Potatoes in Half Shell Corn a la Southern 

Corn-wheat Rolls 

Romaine with Chiffonade Dressing 

Cornstarch and Prune Moulds 

Coffee 



RECIPES AND MENUS FOR A WEEK 



23 



Breakfast 



Luncheon 



Dinner 



CALORIES 

Sliced oranges 

Kornlet griddle cakes 

Butter 

Maple corn syrup 

Sugar and cream for coffee 

Escalloped hominy and cheese 

Tomato jelly salad 

Mayonnaise dressing 

Sandwiches 

Corn short cake 

Tea 

Round steak 

Potatoes 

Corn a la Southern 

Corn-wheat rolls 

Butter 

Romaine 

Chiffonade dressing 

Cornstarch and prune moulds 

Coffee 

Sugar for coffee 



Total for the day 



Total 




Calories 


Caloriei 


! 


from Corn 


67 






200 




108 


IOO 






320 




320 


42 








729 


428 


311 




131 


36 






232 




225 


150 




44 


349 




132 


1 


,078 


532 


142 






100 






193 




116 


195 




93 


100 






10 






155 




150 


224 




107 


17 






1 


,136 


466 


2 


,943 


1,426 



RECIPES 



Corn meal, y$ cup 
Flour, 1 cup 
Egg, 1 
Baking powder, 1 } 



Kornlet Griddle Cakes 

Kornlet, 1 cup 
Salt, yi teaspoon 
Corn oil, 1 tablespoon 
£ teaspoons Milk, 1 cup 



Stir milk and beaten egg yolks into Kornlet ; add dry ingredients sifted to- 
gether; add corn oil; fold in egg whites, stiffly beaten. Bake on a greased griddle. 
Yield: 35 medium sized cakes. 

Escalloped Hominy and Cheese 



Hominy (whole corn), i}4 cups 



cup 



tea- 



Grated cheese, 
Milk, 1 cup 
Salt, }4 teaspoon 
Worcestershire sauce, 

spoon 
Crumbs, % cup 
Heat corn oil; add flour and cook for 5 minutes; add milk and stir until 
sauce thickens. Add seasonings, grated cheese and hominy, cooked and 



Oleomargarin for crumbs, 1 table- 
spoon 
Flour, 2 tablespoons 
Corn oil, 1 yi tablespoons 
Pepper, y& teaspoon 
Paprika, }i teaspoon 



24 CORN CALORIES FOR CONSERVATION 

drained. Put into baking dish; sprinkle with buttered crumbs; bake in a 
moderate oven (375 F.) for about fifteen minutes. 
Yield: 5 servings. 

Corn Short Cake 

White corn meal, yi cup Corn syrup, light, 2 tablespoons 

Flour, yi cup Oleomargarin, 2 tablespoons 

Baking powder, 1 yi teaspoons Corn oil, 1 tablespoon 

Salt, yi teaspoon Milk, yi cups 
Canned peaches, 2~yi cups 
(9 halves with juice) 

Sift together the dry ingredients. Cut in fat; add milk and syrup mixed 
together. Toss and roll on floured board. Cut into shapes; bake in a hot 
oven (440°-46o° F.) for about twelve minutes. Split; spread with butter. 
Fill center with canned peaches. Cover top with peaches. 

Yield : 4 servings. 

Corn a la Southern 

Canned corn, chopped, 2 cups Pepper, yi teaspoon 

Eggs, 2 Corn oil, 1 tablespoon 

Salt, 1 teaspoon Scalded milk, 1 pint 

Beat eggs slightly, add corn, seasonings and oil; mix with scalded milk. 
Turn into greased baking dish, set dish in hot water and bake in a slow oven 
(320 F.) until firm. 

Yield: 8 servings. 

Corn-Wheat Rolls 

Corn meal, yi cup Salt, yi teaspoon 

Flour, 1 cup Yeast, yi cake 

Corn syrup, 2 tablespoons Milk, yi cup 

Corn oil, 1 tablespoon Water, yi cup 

Scald milk; add syrup, oil and salt; when lukewarm add yeast, softened in 
the lukewarm water. Add corn meal and flour, making a straight dough. 
Allow to rise to double its bulk. Shape into rolls ; allow to rise ; bake in a hot 
oven for about eighteen minutes. 

Yield: 15 rolls. 

Cornstarch and Prune Moulds 

Cornstarch, 4 tablespoons Corn syrup, 4 tablespoons 

Milk, 2 cups Vanilla, yi teaspoon 

Salt, yi teaspoon Prunes, cooked, 6 

Scald i>2 cups milk; add corn syrup. Mix salt and cornstarch together; 
add the yi cup of cold milk to make a smooth mixture. Add this gradually 
to the scalded milk, stirring constantly. Cook for twenty minutes in a double 
boiler, stirring until thickened; add vanilla and cooked prunes, stoned and 
cut into thirds. Pour into moulds which have been wet in cold water. 

Yield : 4 servings. 



RECIPES AND MENUS FOR A WEEK 



25 



DAY NO. VII 

MENUS 

Breakfast Baked Apple 

Codfish Mush Balls Samp with Cream Sauce 

Corn Muffins 

Coffee 

Luncheon Cream of Corn Soup 

Cooked Corn Meal Sticks 
Corn Meal and Samp Waffles Maple Corn Syrup 
Chilled Pineapple and Orange 
Cake Tea 

Dinner Roast Chicken Cranberry Sauce 

Candied Sweet Potatoes Corn Oysters 

Waldorf Salad 

Corn Crackers Cheese 

Coffee Corn Syrup Mints 



CALORIES 

Breakfast Baked apple (sweetened with corn syrup) 
Codfish mush balls 
Samp with cream sauce 
Corn muffins 
Butter 
Sugar and cream for coffee 

Luncheon Cream of corn soup 

Cooked corn meal sticks 
Corn meal and samp waffles 
Maple corn syrup 
Chilled pineapple and orange 
Corn cup cakes 

Dinner Roast chicken 

Cranberry sauce 

Candied sweet potatoes 

Corn oysters 

Waldorf salad 

Corn crackers 

Cheese 

Corn syrup mints 

Bread 

Butter 

Sugar for coffee 

Total for the day 



Total 
Calories 

155 

66 
242 
217 
100 

42 



Calories 

from Corn 

80 

40 

200 

125 



022 

I67 


114 


89 


89 


426 


299 


24O 


240 


Il8 




137 


44 


1,177 




200 




115 


160 


180 


53 


101 


80 


267 


180 


67 


47 


50 




131 


107 


37 


15 


25 




17 

T.TQO 





445 



786 



3,i89 



642 
1,873 



26 CORN CALORIES FOR CONSERVATION 

RECIPES 

Codfish Mush Balls 

Cooked mush, 2 cups Egg, 1 

Cooked codfish, 1 cup Salt and pepper 

Mix cod, mush and slightly beaten egg; chill until sufficiently stiff to be 
shaped into balls. Roll in corn meal. Saute until golden brown. 
Yield : 20 balls. 



Samp with Cream Sauce 

Cooked coarse samp, 1^ cups Chopped parsley, 1 teaspoon 

Milk, ]A, cup Flour, 2 tablespoons 

Salt, % teaspoon Corn oil, 2 tablespoons 
Pepper, yi teaspoon 

Heat oil; add flour and cook for five minutes. Add milk gradually and stir 
until sauce thickens. Add seasonings, and cooked samp. Heat. Add chopped 
parsley just before serving. 

Yield: 5 servings. 

Corn Muffins 

Flour, 1 cup Corn oil, 1 tablespoon 

Corn meal, 1 cup Salt, 1 teaspoon 

Baking powder, 3 teaspoons Milk, 1 cup 

Corn syrup, 3 tablespoons Egg, 1 

Sift together the dry ingredients. Add syrup and milk to slightly beaten 
egg. Combine liquid and dry ingredients. Stir in oil. Mix quickly. Bake 
in a moderate oven in greased muffin tins for about twenty-five minutes 
(38o°-400° F.). 

Yield: 14 muffins. 

Cooked Corn Meal Sticks 

Boiling water, 1 cup Salt, 1 teaspoon 

Corn meal, 1 cup 

Pour boiling water over corn meal and salt. Cook for 10 minutes. Cool. 
Roll out f^-inch thick. Cut into sticks 2^-inch wide and 3 inches long. Bake 
for about twenty-five minutes in a hot oven. When done the sticks should be 
crisp and golden brown. 

Yield: 18 sticks. 



RECIPES AND MENUS FOR A WEEK 27 

Cream of Corn Soup 

Corn, 2 cups Salt, I teaspoon 

Water, 1 pint Pepper, yi teaspoon 

Onion, 1 slice Milk, 1 pint 

Flour, 2 tablespoons Pimentos, 4 
Corn oil, 2 tablespoons 

Cook together the corn, water and onion, for 20 minutes. Rub through 
a coarse sieve. Add the flour and corn oil which have been cooked together for 
five minutes. Add salt and pepper and cook together for five minutes. Add 
scalded milk and the pimentos which have been rubbed through a sieve. 

Yield: 7 servings. 

Corn Meal and Samp Waffles 

Cooked samp, 1 cup Baking powder, 2 teaspoons 

Corn meal, yi cup Salt, 1 teaspoon 

Flour, yi cup Eggs, 2 

Milk, 1 cup Corn oil, yi cup 

Sift together the dry ingredients. Beat egg yolks, add milk and corn oil. 
Add gradually to dry ingredients; add cooked samp. Fold in stiffly beaten 
egg whites. Cook on hot greased waffle iron. 

Yield: 4 waffles. 

Corn Cup Cakes 

Corn meal, yi cup Oleomargarin, yi cup 

Flour, y^ cup Egg, 1 

Baking powder, 1 yi teaspoons Milk, yi cup 

Salt, yi teaspoon Pecans, yi cup 

Sugar, yi cup Vanilla, 1 teaspoon 
Corn syrup, light, yi cup 

Cream the oleomargarin; add sugar gradually. 

Sift together the dry ingredients. Add corn syrup and milk to slightly 
beaten egg. Add liquid mixture alternately with dry ingredients to sugar 
and butter. Add flavoring, and nuts. Turn into greased muffin cups and bake 
for about twenty-five minutes in a moderate oven (380 F.). 

Yield: 12 cup cakes. 

Candied Sweet Potatoes 

Sweet potatoes, 4 Cinnamon, few grains 

Corn syrup, yi cup Salt, yi teaspoon 

Water, yi cup 

Wash potatoes and cook for about ten minutes in boiling water. Remove 
skins and cut into pieces as for French frying. Make syrup of the corn syrup, 



LIBRARY OF CONGRESS 



28 



CORN CALORIES FOR CONSER 



water, cinnamon and salt. Put potatoes into a gre^ 
and cook for about an hour in a moderate oven, bast 
Yield: 8 servings. 

Cranberry Sauce (Sugarless) 




014 637 836 5 



Cranberries, 1 cup 
Corn syrup, light, ]/2 cup 



Water, % cup 
Gelatin, 1 teaspoon 



Soften the gelatin by soaking in yi cup cold water for ten minutes. Add 
remainder of water to syrup and pour over washed cranberries. Cook until 
the cranberries are soft. Add gelatin, stirring until well dissolved. Pour into 
moulds and chill. 

Yield: 6 servings. 



Corn Oysters 



Corn, 2 cups 
Salt, \}4. teaspoons 
Pepper, y& teaspoon 
Egg, 1, well beaten 



Milk, 2 tablespoons 
Bread crumbs, yi cup 
Corn meal, y^ cup 



Cook corn for ten minutes. Add remaining ingredients (except egg) and 
cook for ten minutes. Add beaten egg; drop by small spoonfuls on hot, well 
greased frying pan. Cook until brown on one side, turn and brown on the other. 

Yield: 40 'oysters'. 



Corn Crackers 



Corn meal, yi cup 
Boiling water, 1 cup 



Oleomargarin, 2 tablespoons 
Salt, 1 teaspoon 



Add corn meal gradually to boiling water; add salt and fat. Spread evenly 
on a pan to ^6-inch thickness. Cut into strips 3^ by 1 inch. Bake in a mod- 
erately hot oven for about a half hour, until the crackers are crisp and golden 
brown. 

Yield: 20 crisps. 



Corn Syrup Mints 



Corn syrup, dark, 2 cups 
Vinegar, 1 teaspoon 



Oleomargarin, 6 tablespoons 
Peppermint, 3 drops 



Cook syrup, vinegar and 4 tablespoons of oleomargarin together until 
brittle when dropped into cold water (275 F.). Add remainder of fat, and 
peppermint oil. When fat is melted pour in thin sheet on inverted tin. While 
warm mark in 1 inch squares. 

Yield: 72 mints. 



Cnnc 



LIBRAE OF 



CONGRESS 




